How to Make Vegetable Kabobs

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Vegetable lovers will enjoy this recipe, which is an alternative to traditional grilled meat or chicken kabobs. Easy to prepare, vegetable kabobs can be eaten alone, with a salad or with a side dish such as rice or a light pasta. The best part: you can make as many or as few kabobs as you'd like, and they make delicious leftovers.

Things You'll Need

  • Quantities for the below items can all vary depending on your taste and how many people you are feeding. The recipe here makes a dozen kabobs:
  • 2 white onions, cut in large wedges
  • 1 red bell pepper, cut in wide strips
  • 2 broccoli crowns, cut in florets
  • 1 pint cherry tomatoes
  • 6 small red potatoes, quartered, with skin
  • 1 10 oz. package medium white mushroons
  • Olive oil
  • Garlic powder
  • Black pepper, to taste
  • Dried oregano flakes
  • Dash, crushed paprika
  • 12 grilling skewers
  • Combine all vegetables in a large bowl.

  • Combine remaining ingredients with vegetables, toss all until well coated.

  • Place vegetables on skewers (note: if using wooden skewers, soak in cool water at least 30 minutes prior to preparation), alternating for nice effect.

  • Preheat grill for 15 minutes. Place skewered vegetables on grates, turning occasionally until slightly browned.Remove, enjoy.

Tips & Warnings

  • Avoid overcooking vegetables. A few minutes cooking time is all that's needed so vegetables stay crisp.

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